News article, 26. March 2024

Spicy bowl

An easy and eye-catching salad bowl with a smattering of meat.

An easy and eye-catching salad bowl with a smattering of meat. The approx. 50 g of meat per person helps to optimise the absorption of iron and zinc from the kale, green beans and the whole grain noodles that also come with this spicy bowl. The salad contains both cold and hot elements - and you can give the dish a 'kick' by adding more chilli.

For 4

Ingredients

The hot component

200 g pulled pork

300 g sweet potato fritters

200 g green beans

3 tsp olive oil

1 tsp salt

Freshly ground pepper

250 g noodles, preferably whole grain

2 tsp salt

Vegetables

60 g kale

250 g cherry tomatoes

Dressing

2 dl creme fraiche 9 %

4 tbsp chili sauce

10-20 g jalapenõs

1 tsp salt

Preparation time: 30 mins

Method

The hot component:

Pre-heat the oven to 180 degrees
Remove the meat from the packaging. Weigh out the relevant quantity and place what is required in an ovenproof dish (the size should match the amount of meat). Pour over some of the juice. Keep the rest of the meat in an airtight container for another meal.
Place the sweet potato fritters and the green beans on a baking tray lined with baking paper
Rub olive oil, salt and pepper on the green beans
Put the meat, fritters and green beans in the oven for 25-30 mins.
Then the meat is cooked, it can be pulled apart with two forks
Boil the noodles as instructed on the pack with salt. Drain off the water when the noodles are al dente

Vegetables:

1. Rinse and finely chop the kale

2. Rinse the tomatoes and cut in half

Dressing:

1. Mix the creme fraiche and chilli sauce in a bowl

2. Chop the jalapenõs into small pieces and mix in the dressing

3. Season with salt.

Serving:

1. Place the noodles at the bottom of a deep dish and add some of the dressing and mix well. Add the kale, fritters, beans, meat, tomatoes and more dressing.